a year ago to the day, I launched into the adventure of creating a food blog, not knowing what to expect because I did not go the blogosphere. I was a neophyte who wanted to learn and to do so I decided to turn to the French blogosphere, a bit like chefs who do internships in France and then take home new products, new recipes and also new techniques. My internship
European Virtual is not finished, because I still have much to learn and many friends to feed. Because it's also the beauty of the thing: behind all these blogs we have chosen, because we love the kitchen is being done, there are these women we learn to know and love. And they have common characteristics: generosity, concern for others, creativity, and they are not lazy, believe me. They work mostly with families, which maintains a fairly busy person, plus they take time to share on the Web what's cooking in their kitchen, just by looking at what is happening in those others.
And there are the bloggers Quebec, my sisters, those that derive from the same culture as me, who I also cling more and more. They are my roots, their kitchen looks like mine. They bring me a lot and perhaps I too did I bring them something by offering different dishes, ideas, beating heart, they incorporate into their kitchen, as I did in virtually alongside cousins overseas?
My readers, no I have not forgotten you! Even if you do not often leave no trace, I know you're there. Follow me thank you, thank you good words that you write me on my "Contact Me" and that makes me so happy. I sincerely hope, through my recipes have helped you discover new products, new flavors and some cooking tips.
And a special thank you to Josée Blanchette, a journalist whom I admire since it started in the craft, which was interested in the option market , from its beginnings in talking on her page weekly newspaper Le Devoir and on his blog!
It is not with the usual cake Day I will highlight my bloganniversaire, but rather a recipe with yarrow ... salty, salty for me is much more festive than sweet! I found the inspiration for this recipe here .
Layered tomato, cucumber and crab
2 or 4 servings as main course or starter
200 g of crab or crab flavored pollock (surimi) prérâpé (easier) or cut into small pieces 2 tablespoons
tablespoons light mayonnaise 1 tablespoon
tsp chopped fresh dill 1 tablespoon
teaspoon chopped fresh chives
a pinch (very little) lemon peel, cut into small pieces
2 or 4 tomatoes, sliced not too thin
1 / 2 English cucumber or a few Lebanese cucumbers, sliced on a mandolin
2-4 bamboo skewers
lettuce or mixed greens with cucumber vermicelli decoration and carved mandolin or Spiral Slicer Joyce Chen
pepper (not salt)
drizzle of olive oil on lettuce in the decoration and vermicelli cucumber
In a small bowl, place the crab or surimi. Add mayonnaise, dill, chives and lemon zest. Mix well. In
each individual serving plate, place a slice of tomato. On each slice place a layer of crab mixture, 3 slices of cucumber and again: tomato, crab, cucumber and stop when enough is enough.
order to maintain the preparation which may tend to slip, stick a bamboo skewer in the middle of each yarrow. Cut with kitchen scissors to the excess of the skewer. In principle, a plate, everything must be eaten, but we may occasionally make an exception when there is no danger to the guests. Garnish each
yarrow on the spur of the moment with what is available in the fridge. Finish a drizzle of olive oil on the decorative elements.
The crab mixture can be made several hours ahead, but it is best to assemble the yarrow just before the meal.
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